Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)
Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs)

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ash-e-anar (split peas and pomegranate soup with meatballs). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook ash-e-anar (split peas and pomegranate soup with meatballs) using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
  1. Make ready 250 g chicken breast (minced)
  2. Get 3 cups yellow split peas
  3. Get 2 cups chicken stock
  4. Take 1 cup fresh parsley (chopped)
  5. Get 1 cup fresh mint (chopped)
  6. Make ready 4 cloves garlic (minced)
  7. Make ready 1 medium onion (halved and minced)
  8. Prepare 6 tbsp pomegranate molasses
  9. Get 1 tbsp turmeric powder
  10. Take 1/2 tbsp ground black pepper
  11. Get 2 tsp fennel seeds
  12. Get 1 tsp cayenne pepper
  13. Get 1/2 tsp salt
  14. Prepare 1/2 tbsp chicken bouillon
  15. Prepare 5 cups water
  16. Get 3 tbs olive flaxseed oil
Instructions to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
  1. On a heated pan or pot, add a tablespoon oil, toss in half the onion and fry until translucent. Add garlic and fry for about 2 minutes.
  2. Add the split peas and stir for 2 minutes. Add the turmeric, fennel seeds, cayenne, chicken bouillon, chicken stock and water. Cover and bring to a boil, reduce heat to low and allow to simmer for 1 hour 10 minutes.
  3. Combine the chicken breast, mint, parsley, onion, salt, black pepper and stir until well incorporated. Shape into small round balls (about 12 small balls). Add 2 tbsp oil in a heated pan and toss in the meatballs until they’re browned on each sides (about 8 minutes).
  4. Add the pomegranate molasses and meatballs to the cooking pot in step 2 (after the simmering time has been exhausted). Stir, cover and continue to simmer for additional 20 minutes.

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